1998•Western FolkloreOpen access
The Taste of American Place: A Reader on Regional and Ethnic Foodways
R. Mark Livengood, Barbara G. Shortridge, James R. Shortridge
Open full text 0 citations
Abstract
Chapter 1 Introduction: Food and American Culture Part 2 Regional Foods Chapter 3 Pasties in Michigan's Upper Peninsula: Foodways, Interethnic Relations, and Regionalism Chapter 4 Rocky Mountain Oysters Chapter 5 Loco Moco: A Folk Dish in the Making Chapter 6 The Cincinnati Chili Culinary Complex Chapter 7 A Pound of Kenya, Please, or a Single Short Skinny Mocha Chapter 8 The Maine Lobster as Regional Icon: Competing Images over Time and Social Class Chapter 9 Patterns of American Rice Consumption 1955 and 1980 Chapter 10 Food-Place Associations on American Product Labels Chapter 11 The Compiled Cookbook as Foodways Autobiography Part 12 Ethnic Foods Chapter 13 Introduction: On Ethnic Foodways Chapter 14 Bierocks and Back for More Bierocks Chapter 15 Cajuns and Crawfish Chapter 16 Playing with Food: The Negotiation of Identity in the Ethnic Display Event by Italian Americans in Clinton, Indiana Chapter 17 New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern Part 18 Eating Out Chapter 19 Eating Out in South Carolina's Cities: The Last Fifty Years Chapter 20 The Geography of Food in Eastern Oklahoma: A Small Restaurant Study Chapter 21 From Pushcart to Modular Restaurant: The Diner on the Landscape Chapter 22 Fast Foods: American Food Regions Chapter 23 You Are Where You Eat